INSPECTION REPORT Health Protection DNGG-AREU9F

PREMISES NAME Cefa Brentwood		Tel: (604) 565-3333 Fax:
PREMISES ADDRESS LM100 - 4664 Lougheed Hwy Burnaby, BC V5C 5T5		INSPECTION DATE September 21, 2017	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Daylene Silbernagel		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 15

Critical Hazards: Total Number: 1

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): - 3 covered trays of rice stacked on top of each other inside cooler. Rice temperature 24 deg C to 37 deg C - Staff advised that rice was cooked and put away for the next day. Rice was cooked less than 2 hours prior. Corrective Action(s): - Foods must be cooled quickly: - >60 deg C (HOT) to 20 deg C WITHIN 2 hours - 20 deg C to ≤4 deg C (COLD) WITHIN 4 hours ** Allow steam to escape, allow adequate cold air circulation between trays to help food cool quicker. ** Provide a Food Safety Plan to reflect advanced food preparation. Ensure that the document provides cooking, cooling, and reheating steps. ** Foods can only be cooled and reheated ONCE. ** Premises should consider obtaining an ice wand to facilitate cooling processes. Note: Trays of rice were put in freezer at time of inspection to help batch cool quickly. Foil cover was opened at edges to allow steam to escape. Violation Score: 15

Non-Critical Hazards: There are no non-critical hazards.

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered

Comments

- Handwash station provided with hot and cold water, liquid soap and papertowels. - Upright Double Cooler: 4 deg C - Upright Single Cooler: 1 deg C - Upright Single Freezer: -19 deg C - Temperature monitoring records appear maintained on most days. - Food storage practices appear satisfactory - storage is organized, food is protected from contamination. - Wiping cloths stored in 100 ppm chlorine bleach sanitizing solution. - High Temperature Sanitizing Dishwasher: 76.5 deg C at dish surface; Minimum Wash and Final Rinse Temperatures achieved as per unit data plate. - General sanitation of premises appears satisfactory. - No signs of pest activity at time of inspection. - FOODSAFE requirements satisfied. - Trans Fat Regulation Enforcement Reference conducted.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: DNGG-AREU9F
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments: - GFS Olive Oil, GFS Sesame Oil, GFS Non-Stick Cooking Spray: 0% trans fat - Imperial Margarine: 1.67% trans fat of total fat content (meets the restriction) - Christie Honey Teddy Grahams: 0% trans fat - Multi-Grain Cheerios: 0% trans fat - Stone Wheat Thins: 0% trans fat - Visit www.restricttransfat.ca or call 8-1-1 for more information.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment